Key Lime Cheesecake

Background

I cannibalized this recipe from three that I found on the web. It gives a light texture for a cheesecake with a good tangy flavor because of the lime juice. Served with Raspberry Sauce and fresh whipped cream (don't add much sugar b/c the cheesecake is sweet enough) it is an excellent dessert.

Recipe

Crust

1 1/2 cups graham cracker crumbs
4 1/2 tbsps sugar
4 1/2 tbsp butter, melted

Filling

24 oz. cream cheese, softened
1 cup sugar
3 eggs
1 tbsp grated lime peel (~2 limes)
juice of 2 limes

Sauce

10 oz. frozen raspberries
1 cup sugar

Mix the crust ingredients together and press into a 9-inch springform pan. Refrigerate the crust until needed. Beat the cream cheese and slowly add sugar while blending. Add eggs one at a time, add lime peel and juice. Blend thoroughly and pour into springform pan. Bake at 325F for 55-65 minutes. Turn off the oven and crack the door open at least 4 inches for 30 minutes. Cool the cheesecake for 10 minutes. Remove the springform pan sides. Let cheesecake cool to room temperature. Boil the raspberries and sugar in a pot. Reduce heat and let the mixture boil down until it thickens. Remove from heat, cool sauce and serve over cheesecake.

Notes

If you have problems with cheesecakes cracking during baking, I suggest placing a half filled baking pan of water in the oven while baking the cheesecake. If you don't like people cutting cheesecakes on your springform pan base, I like to cool (or refrigerate) the cake completely on the base. Then I carefully place plastic wrap over the top of the cake. I place a thick kitchen towel over the plastic and a large plate inverted on the towel. I flip the whole thing over (you will lose some crumbs) and carefully pry the base off, then flip the cheesecake back onto the serving dish. It works! But you must be gentle.